What makes ancient grains ancient? What is the difference when compared to other grains we eat on a daily basis? Ancient grains are typically described as those which have maintained their genetic form over thousands of years– that is to say they have not been touched by science. On the other hand, grains such as corn, rice or wheat (in their modern varieties) have been selected throughout history to taste a specific way, to look different, to grow faster, or to be easier to bake, eventually modifying their original characteristics.
This ancient ‘lineage’ of grains not only implies genuine textures, flavours and shapes that delight cooks and foodies – particularly those searching for vegetarian and vegan options- these grains also offer a powerful nutritional content and represent a real alternative for consumers that are intolerant to gluten or are allergic to more common grains such as wheat. In addition, most of these cereals are sometimes called “superfoods”, given their exceptional nutritional value, high protein content and more specific qualities such as a high mineral content or “slow” carbohydrates, a source of long-lasting energy for physically demanding activities.
Read up on some of these nutrition powerhouses: